clairelower
Claire Lower
clairelower
Claire is the Senior Food Editor for Lifehacker and a noted duck fat enthusiast. She lives in Portland, Oregon with a slightly hostile cat.
Nov 24
3

I have found that, once the potato flesh is exposed, the starch mixes with the water and it gets extra slippery, but your potato experience is valid. I’m just trying to save people time lol.

Nov 23
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I have never messed with wondra because I’ve never had issues with lumps. Do you just make a roux like you would with regular flour?

Nov 19
1

Thank you! I think this is actually my “entire thanksgiving meal in one dish” casserole, but I think a ring of cranberry sauce really makes it special looking.

Nov 17
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I add them very close to each other but I think I go butter-cream/buttermilk-mayo--then finish with more butter to taste

Nov 17
7

I don’t know that buttermilk is “gourmet.” It’s a pretty common ingredient in the south!